An easy recipe of no-bake and no-gelatin cheesecake.

If you have a springform cake tin, keep the cheesecake 4 hours in the fridge before decorating and presenting.

If not, and to have a perfect cheesecake unmolding, cover the inside of the tins with a rhodoide sheet. Then keep the cheesecake in the freezer for 4 hours before unmolding. Once the tins are removed, place the cheesecake 2 hours in the fridge before serving.

No-Bake Lotus Biscoff Cheesecake


The Crust
  • Crush the biscuits in the food processor.
  • Add the melted butter and mix until well combined.
  • Put the crushed biscuits in the buttom of your cheesecake tin (spring form tin or mini round tins).
  • Press evenly with a spoon or using a glass.
  • Keep in the fridge and prepare the cheescake filling.
No-Bake Lotus Biscoff Cheesecake

The Filling
  • Cream the cream cheese then add sugar and mix until creamy and well combined.
  • Add the condensed milk, lemon juice, lemon peels and crème fraiche.
  • Mix well until homogeneous.
  • Whip the double cream with vanilla extract until firm.
  • Add the whipped cream to the cheesecake mixture.
  • Put the filling on the chilled crust.
  • Try to give it a nice surface.
  • Keep in the fridge for at least 4 hours before serving. Preferably overnight.
  • Decorate with melted Lotus spread and serve.

No-Bake Lotus Biscoff Cheesecake